Celery Root Soup
I love to browse the aisles of grocery stores. Especially Whole Foods. Maybe it’s the samples, the fresh produce, or the free snack from Kids Club to keep your kiddo happy. I find it relaxing, even with a toddler in tow. So when I saw this ugly little root vegetable, I knew there had to be a recipe on Pinterest turning this frog into a Prince. A few months back, my daughter's aunt cooked with celery root and it was delicious! And it had to be nutritious, right? Well of course it is. I am always trying to follow a cleaner diet and try new vegetables. This is clean eating approved if you go light on the oil and half-in-half.
The most difficult part of this recipe was peeling and cutting the celery root. It is worth it because the end result is pure creamy deliciousness!
Ingredients: (found from Chow.com—this recipe pin)
- 3 tablespoons extra-virgin olive oil, plus more for garnish
- 1 cup thinly sliced leek (or an onion would work) (about 1 medium), white and light green parts only
- 2 1/2 pounds celery root, also known as celeriac (about 3 medium), peeled and cut into 1-inch chunks
- 12 ounces Yukon Gold potatoes (about 2 large), peeled and cut into 1-inch chunks
- 1 medium tart apple, such as Granny Smith, peeled, cored, and cut into 1-inch chunks ( I did not use this)
- 2 medium garlic cloves, peeled and smashed
- 2 teaspoons kosher salt, plus more as needed
- Freshly ground black pepper
- 3 cups water
- 2 cups low-sodium chicken or vegetable broth
- a little bit of half-in-half or heavy cream to finish
- Heat oil in a large saucepan with a tightfitting lid over medium-high heat until shimmering. Add leek (or onion) and cook, stirring occasionally, until softened and translucent, about 3 minutes. Add celery root, potatoes, apple, garlic, salt, and a pinch of pepper. Stir to coat vegetables with oil, add water and broth, and bring to a boil. Cover, reduce heat to low, and simmer until vegetables just give way when pierced with a knife, about 20 to 25 minutes.
- Remove 1 cup of liquid from the saucepan; set aside. Using a blender, purée the soup in batches until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam from the hot soup to escape and prevents the blender lid from popping off). Once blended, transfer the soup back to the saucepan and keep warm over low heat. If the soup is too thick, add the reserved liquid a little at a time until the soup reaches the desired consistency. Taste and season with additional salt and pepper as needed. Add a little bit of half-in-half or heavy cream to finish (a few turns of the pan).
P.S. and a little crispy bacon on top can’t hurt!
